Ingredients
For the dough:
• 3 cups all-purpose flour (about 375 g)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for softness and color)
• 1 cup warm water (240 ml, adjust as needed)
• 1 tablespoon vegetable oil
For layering:
• 4–5 tablespoons vegetable oil OR melted butter
• Extra flour for dusting
Optional add-ins:
• Chopped green onions
• Garlic powder
• Sesame seeds
• Cheese
• Herbs
• Chili flakes
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🥣 Step 1 – Make the Dough
Start by preparing a soft, smooth dough. This is the foundation of flaky bread.
In a large mixing bowl, add:
• Flour
• Salt
• Sugar
Mix everything well so the salt distributes evenly.
Slowly pour in warm water while mixing with your hand or spoon. Add the water gradually, not all at once, because different flours absorb moisture differently. Stir until the dough starts forming clumps.
Once combined, add 1 tablespoon oil and begin kneading.
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✋ Step 2 – Knead Until Smooth
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes.
Push the dough forward with the heel of your palm, fold it back, rotate, and repeat.
At first it might feel sticky or rough. Don’t worry. Keep kneading.
After several minutes, the dough will:
• become smooth
• feel soft
• look elastic
• stop sticking to your hands
If too sticky → add a little flour
If too dry → add a few drops of water
When ready, shape into a ball.
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⏳ Step 3 – Rest the Dough (Very Important!)
Place the dough back in the bowl and cover with:
• plastic wrap OR
• clean kitchen towel
Let it rest for 30–40 minutes.
Why rest?
This relaxes the gluten and makes the dough:
• easier to roll
• stretchier
• softer
• better for layering
Skipping this step makes rolling difficult and the bread tough.
So don’t rush it!
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🔪 Step 4 – Divide the Dough
After resting, the dough should feel silky and relaxed.
Divide into:
• 4 large pieces OR
• 6 medium pieces
Shape each into a smooth ball.
Cover again and let rest 10 more minutes. This second rest helps even more with rolling.
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🫓 Step 5 – Create the Flaky Layers (Key Step)
This is where the magic happens.
Take one dough ball and roll it out very thin — almost paper thin if possible. Try to make a large circle or rectangle.
The thinner you roll → the flakier the bread.
Brush the surface generously with oil or melted butter. Don’t be shy here — the oil creates the layers.
Now choose one method:
Method A – Spiral Roll (classic look)
1. Roll dough into a tight log
2. Coil the log into a spiral (like a cinnamon roll)
3. Tuck the end underneath
Method B – Pleated Fold (extra flaky)
1. Fold dough like an accordion
2. Roll into a spiral
Both methods create beautiful layers.
Repeat for all dough balls.
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⏳ Step 6 – Second Rest
Cover spirals and rest 10–15 minutes.
This prevents shrinkage while rolling.
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🥞 Step 7 – Roll Again
Take one spiral and gently flatten with your hand.
Use a rolling pin to roll into a thick pancake about:
• 6–8 inches wide
• ½ cm thick
Don’t press too hard or you’ll lose layers.
If you want to add green onions or herbs, sprinkle now and lightly press them into the dough.
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🔥 Step 8 – Cook in the Pan
Heat a heavy skillet or frying pan over medium heat.
Add 1–2 teaspoons oil.
Place the bread in the pan.
Cook:
First side:
3–4 minutes
Until golden brown spots appear
Flip.
Second side:
3–4 minutes
Press gently with spatula to help layers cook
Flip once or twice for even browning.
The bread should:
• puff slightly
• get crispy
• show golden patches
If browning too fast → lower heat
If pale → increase heat slightly
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🧈 Step 9 – Optional Butter Finish
Right after cooking, brush with butter for:
• shine
• extra flavor
• softness
Stack breads on a rack or plate.
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✨ Step 10 – Fluff the Layers
While still warm, gently squeeze or clap the bread between your hands.
This separates the layers and makes it extra flaky and airy.
You’ll actually see the layers open up — so satisfying!
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🥗 Serving Ideas
This bread goes with EVERYTHING:
Savory:
• curries
• stews
• eggs
• grilled chicken
• cheese dips
• hummus
• soups
Breakfast:
• honey
• jam
• peanut butter
• scrambled eggs
Snack:
• stuffed with cheese
• wrapped around vegetables
• used like a sandwich
Or just eat plain. Honestly… it’s addictive.
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💡 Pro Tips for Perfect Bread
✅ Roll thin for more layers
✅ Don’t skip resting time
✅ Use medium heat (not high)
✅ Use enough oil between layers
✅ Cook slowly for crispiness
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🧊 Storage
Room temp:
• 1 day covered
Fridge:
• 3 days airtight
Freezer:
• 2 months
Reheat in pan (best method) or oven. Avoid microwave — makes soggy.
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🧀 Flavor Variations
Try mixing things up:
• Cheese stuffed
• Garlic butter
• Chili flakes
• Sesame seeds
• Za’atar
• Curry spices
• Spinach or herbs
• Sweet version with sugar + cinnamon
So many possibilities!
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❤️ Final Thoughts
There’s something magical about making bread in a pan. No oven, no complicated steps — just flour, water, and a little patience turning into golden, crispy, flaky perfection.
The texture of this layered bread is what makes it unforgettable. Crisp outside. Tender inside. Pull-apart layers. Warm and comforting.
Once you make it fresh at home, store-bought flatbread will never compare.
Trust me — the smell alone will bring everyone into the kitchen.